Gluten-Free Maple Oat Walnut Muffins

Gluten Free Muffins | 0 comments

A tasty gluten-free muffin that is sweetened with maple syrup – no refined sugar. This recipe was developed and tested using my gluten-free all purpose flour blend.

Gluten-Free Maple Oat Walnut Muffins

Joan Donogh
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12 muffins


  • 1 cup gluten-free all purpose flour
  • 1/2 cup gluten-free oat flour
  • 1 cup gluten-free quick rolled oats
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup maple syrup
  • 1/4 cup melted butter
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts


  • Preheat oven to 375 degrees F. Grease muffin pans or line with paper liners.
  • In a large bowl, mix all purpose and oat flours, rolled oats, baking powder, baking soda, cinnamon and salt.
  • In another bowl, beat eggs. Stir in buttermilk, maple syrup, melted butter and vanilla.
  • Add wet ingredients to dry ingredients and stir to combine. Fold in chopped walnuts.
  • Spoon batter into prepared muffin tins. Bake in preheated oven for about 20 minutes.
  • Allow muffins to cool and then remove from muffin tins.



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